Roasted Garlic Compound Butter

I love to keep compound better in the refrigerator. It comes in handy when I make garlic bread or toasted or when I want a few crackers as snack. It keeps for a few months so it’s something you can keep on hand.

What’s great about compound butter is you can make it any way you want it. If you like chives, onion, green onion, thyme, basil, or whatever you can add it to your butter.  I have found that the longer the butter sets the better it will taste.  

If you have ever purchased pre-made compound butter at a specialty store or a deli you know how expensive it is. You are simply paying for the convenience of someone else making it. Make it yourself, customize it the way you like it, and save a lot of money. The big bonus is you know what’s in it!


  • Roasted Garlic Compound Butter
  • 1 stick salted butter (softened)
  • 1 bulb of garlic
  • *any other spices that you want to add*

Directions for Roasting the Garlic:

  1. Preheat the oven to 400°F.
  2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
  3. Place the garlic heads in a piece of foil. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil.
  4. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
  5. Allow the garlic to cool enough so you can touch it without burning yourself.
  6. Use a small knife cut the skin slightly around each clove. Use a fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. 

Compound butter directions:

  1. Once your garlic has completely cool add it to the room temperature butter and make sure it is mixed well. 
  2. Once everything is mixed well together scoop the butter onto a piece of wax paper and form the butter into a stick or into the shape that makes you happy. 
  3. Place in a freezer for 30 minutes to set the butter, then refrigerator after and use as needed. 

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